Eezy Peezy Prawn and pesto pizza:
2 Thin & crispy medium pizza bases
600g fresh or thawed frozen prawns,
peeled with tails intact, deveined
4 slices prosciutto (dry cured ham)
80g bocconcini (mozzarella balls), coarsely torn
½ red onion, finely shaved
60g baby rocket leaves
½ cup basil leaves
¼ cup (20g) parmesan, finely grated
1/2 tsp salt
¼ cup (40g) pine nuts, toasted
1 garlic clove, crushed
1/3 cup (80ml) olive oil
(*Save time by using ready made Rocket Pesto)
Step 1 Preheat oven to 220°C. Line 2 baking trays with baking paper.
Step 2 To make rocket pesto, place the rocket, basil, parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream.
Step 3 Place pizza bases on the baking trays. Spread evenly with half the pesto. Arrange the prawns, prosciutto, bocconcini and onion over bases. Bake for 12-15 mins or until golden brown and prawns curl and change colour.
Step 4 Top pizzas with remaining pesto.